← Nouns Cooking · Dessert Parlour

Ingredients

• 150 g Self-raising flour
• 30 g cold butter, diced, for the dumplings
• 1 Eggs
• 60 ml Milk
• 375 ml Water
• 150 g Brown sugar
• 90 g golden syrup (about 4 tbsp)
• 40 g butter, for the sauce
• vanilla ice cream, cream or custard, to serve

Method

1. Rub the cold butter into the flour with your fingertips until it looks like breadcrumbs.
2. Beat the egg with the milk, then stir it into the flour with a knife until it just comes together into a soft, sticky dough. Do not overmix.
3. Put the water, brown sugar, golden syrup and butter into a wide, lidded pan or deep frying pan and bring to the boil, stirring until the sugar dissolves.
4. Lower to a simmer and drop in heaped tablespoons of dough, leaving room to swell (you should get about 8).
5. Cover and simmer gently for 15–20 min without lifting the lid, turning the dumplings once halfway, until puffed and cooked through. Cut one open to check there is no raw dough in the middle.
6. Serve hot, with plenty of the thickened sauce spooned over and a scoop of ice cream.

Tips

• Keep the lid on: the steam is what makes the dumplings light and fluffy.
• If the sauce gets too thick, loosen it with a splash of boiling water.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food The Cooking Collective